Key Lime Pie Parfaits

Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth

Key limes are smaller, rounder, and have a yellower flesh than traditional limes. If you can find Key limes, use them in this dish to add a sweet-tartness.

Yield: 8 servings (serving size: 1 parfait)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 258
  • Calories from fat: 17%
  • Fat: 5g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 7.1g
  • Carbohydrate: 47g
  • Fiber: 0.4g
  • Cholesterol: 65mg
  • Iron: 0.6mg
  • Sodium: 149mg
  • Calcium: 161mg

Ingredients

  • 1/2 cup fresh lime juice
  • 1/4 cup sugar
  • 1/4 teaspoon grated lime rind
  • 2 large eggs
  • 1 (14-ounce) can fat-free sweetened condensed milk
  • 1 1/2 cups canned whipped light cream (such as Reddi-wip)
  • 1 cup graham cracker crumbs (about 8 cookie sheets)
  • Grated lime rind (optional)

Preparation

  1. Combine first 5 ingredients in a large bowl, stirring with a whisk until smooth; pour into the top of a double boiler. Cook over simmering water until mixture thickens (about 6 minutes) or until a thermometer registers 160°, stirring constantly. Remove from heat. Place pan in a large ice-filled bowl for 20 minutes or until mixture comes to room temperature, stirring occasionally.
  2. Spoon 1 tablespoon whipped cream into each of 8 (8-ounce) glasses; top each serving with 1 tablespoon crumbs and 3 tablespoons lime mixture. Repeat layers once, ending with lime mixture. Top each serving with 1 tablespoon whipped cream; sprinkle with lime rind, if desired. Serve immediately.
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